利用中心组合设计方法研究维生素对乳酸生产的影响

Optimization of vitamin addition strategy for enhancement of lactic acid fermentation by central composite design

顺序采用两水平分式析因设计、最速上升法以及中心组合响应曲面方法研究了维生素B1、维生素B2、烟酸、盐酸吡哆醛和生物素对拟干酪乳杆菌(Lactobacillus paracasei)合成乳酸的影响,并利用数据分析软件(Statistical Analysis System,SAS)对数据进行处理。结果表明,维生素B1和生物素对L.paracasei的生长及产酸有比较显著的促进作用,维生素的最佳组合是:维生素B10.053mg/L、维生素B20.01mg/L、烟酸4.0mg/L、盐酸吡哆醛0.2mg/L、生物素0.075mg/L。

The influence of vitamin for Lactobacillus was systematically studied with central composite design. Firstly, the prime factors affecting lactic acid yield were selected by means of two-level design, secondly, the prime factors were optimized by steepest ascent design and response surface analysis. The results showed that vitamin B1 and vitamin H had great influence on the growth of Lactobacillus and lactic acid production, and the optimum conditions were vitamin 131 0. 053mg/L, vitamin B2 0.01mg/L, vitamin B1 4.0mg/L, vitamin 136 0.2mg/L, vitamin H 0. 075mg/L.